Chicken And Kiwi Tacos Recipes

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CHICKEN AND KIWI TACOS



Chicken and Kiwi Tacos image

Source: Better Homes and Gardens. I thought this sounded interesting, although I doubt I'll make it with regular taco shells. I always like to cook corn tortillas instead.

Provided by mariposa13

Categories     Chicken Breast

Time 31m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
8 ounces boneless skinless chicken breast halves
1 teaspoon cooking oil
6 taco shells
1 cup shredded romaine lettuce
1/2 cup shredded monterey jack cheese (2 ounces) or 1/2 cup monterey jack pepper cheese (2 ounces)
3 kiwi fruits, peeled and chopped
1 small tomatoes, chopped
1 tablespoon lime juice or 1 tablespoon lemon juice

Steps:

  • Combine cumin, salt, and red pepper in a small bowl.
  • Brush chicken breasts with oil.
  • Rub brushed chicken breasts with cumin mixture.
  • Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
  • Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat.
  • Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once.
  • Remove chicken; set aside until cool enough to handle.
  • Meanwhile, if using purchased taco shells heat shells according to the package directions.
  • Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl.
  • Sprinkle atop tacos.
  • Makes 6 tacos.
  • Nutritional facts per serving-.
  • calories: 170, total fat: 7g, saturated fat: 3g, cholesterol: 30mg, sodium: 219mg, carbohydrate: 13g, fiber: 2g, protein: 13g, vitamin C: 51%, calcium: 11%, iron: 5%.

Nutrition Facts : Calories 522.5, Fat 22.1, SaturatedFat 7.4, Cholesterol 90.9, Sodium 670.9, Carbohydrate 45.3, Fiber 7.5, Sugar 12.2, Protein 38.1

CHICKEN TERIYAKI TACOS



Chicken Teriyaki Tacos image

This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream.

Provided by Hapanom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h13m

Yield 6

Number Of Ingredients 18

3 Japanese cucumbers, very thinly sliced
1 tablespoon kosher salt
¼ cup rice vinegar
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons white sugar
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs
6 (6 inch) corn tortillas
1 (8 ounce) container sour cream
3 tablespoons sriracha sauce
3 scallions, sliced into thin strips
1 tablespoon black sesame seeds

Steps:

  • Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
  • Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
  • Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
  • Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
  • Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
  • Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
  • Mix sour cream and sriracha sauce together in a small bowl.
  • Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.4 g, Cholesterol 87.7 mg, Fat 25.1 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 9.1 g, Sodium 1976 mg, Sugar 8 g

CHICKEN BREAST WITH KIWI



Chicken Breast With Kiwi image

This recipe was found online at homecooking.about.com. For someone who's always looking for new ways to prepare chicken breasts.......

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth
4 boneless skinless chicken breasts
1 stalk celery, chopped
1 leek, white part only, chopped
4 kiwi fruits, peeled, cut into 1/4-inch slices
1 orange, washed, dried
1 lemon
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In large saucepan bring chicken broth to boil.
  • Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
  • Add celery & leek & simmer another 10 minutes.
  • Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
  • Arrange kiwifruit in fan-shaped pattern on serving dish.
  • Zest half of orange & sprinkle over kiwifruit.
  • Juice orange & lemon into small bowl.
  • Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
  • Add orange & lemon juices, stirring until incorporated.
  • Boil until sauce is recuded to about 2 tablespoons.
  • Stir in salt & cayenne pepper.
  • Slice ckicken into thin strips, & place on top of kiwifruit.
  • Top with sauce & serve.

Nutrition Facts : Calories 288.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 76.1, Sodium 928.5, Carbohydrate 25.4, Fiber 4.9, Sugar 14.8, Protein 34

CHICKEN KATSU TACOS RECIPE BY TASTY



Chicken Katsu Tacos Recipe by Tasty image

These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You'll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups vegetable oil, for frying
4 boneless, skinless chicken thighs
1 ½ teaspoons kosher salt, plus more to taste
2 cups panko bread crumbs
3 large eggs, beaten
1 cup all purpose flour
¼ cup ketchup
2 teaspoons sugar
¼ cup worcestershire sauce
½ green cabbage, thinly sliced
½ cup mayonnaise
1 ½ tablespoons rice vinegar
½ teaspoon kosher salt, plus more to taste
8 small flour tortillas
sesame seed
scallion, thinly sliced
fresh cilantro leaf
Lime wedge

Steps:

  • Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
  • Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
  • On the cutting board, season the flattened chicken on both sides with the salt.
  • Add the panko, eggs, and flour to 3 separate shallow bowls.
  • Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
  • Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
  • Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
  • Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
  • Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
  • Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
  • Enjoy!

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